A great DoAhead is to have cooking staples on hand. (Here’s a checklist for pantry staples.) Today’s recipe is perfect for having bacon done in advance. After all…who doesn’t like bacon? Bacon is great on potatoes, casseroles or even atop a salad. Seriously…yum!

I stumbled across this little gem for preparing bacon at an outlet mall a month ago. The recipe comes from a little cookbook by Cathy Mitchell. Check out the recipe below. It’s an easy way to cook bacon AND you’ll have the added bonus of having extra bacon at your fingertips.

No Splatter Bacon

Ingredients:

1 pound of bacon

Line a cookie sheet with foil and lay the bacon slices on the pan. Be sure they are separated so they don’t cook together.

Place the pan in a cold oven and turn it on to 400 degrees. Cook 15 to 20 minutes. (The original recipe calls for 15 minutes…we like our bacon a little more crispy, 20 minutes was perfect for us.)

When the timer goes off check the bacon. Remove it from the oven before it becomes crispy. (It will continue to cook as it sits in the pan.) Once the bacon has cooled crumble it and store in the fridge or freezer. (It will last in the fridge for several weeks if placed in an airtight container.)

I’ll end this post with a tiny clip of canine comedy. This pup feels the same way I and my crew do about bacon!